Directions

Scrub and pierce potatoes; place on a microwave-safe plate. Microwave, uncovered, on high for 15-20 minutes or until tender, turning once.

When cool enough to handle, cut each potato in half lengthwise. Scoop out the pulp, leaving thin shells.

In a small bowl, mash the pulp. Add the cottage cheese, tuna, celery, onion, 1/4 cup cheese, paprika, salt and pepper. Spoon into potato shells. Place on a baking sheet. Bake, uncovered, at 350° for 18-22 minutes or until heated through. Sprinkle with remaining cheese. Bake 5 minutes longer or until cheese is melted.Yield: 4 servings.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Originally published as Tuna-Stuffed Baked Potatoes in Healthy Cooking
October/November 2012, p47